Improvement in cooking-stoves



UNITED STATES PATENT OFFICE..

ALBERT J. REDWAY, OF OINCINNATI, OHIO, ASSIGNOR TO BEDVAY & BURTON, OF SAME PLACE.

IMPROVEMENT IN COOKING-STOVES.

Specification forming part of Letters Patent No. 116,992, dated July 11, 1871.

To all whom it may concern:

Be it known that I, ALBERT J. REDWAY, of Cincinnati, county of Hamilton and State of Ohio, have invented certain Improvements in Cooking- Stoves, of which the following is a speciiication:

Figure 1 is aperspective view of a stove, showing my improvements. Fig. 2 is a plan of the shaking back and bottom of the firebasket. Fig. 8 is a vertical transverse section ofthe fire-l basket with the grate upset. Fig. 4 is a simi-V lar view of the entire stove. Fig. 5 is a section at right angles to the above. Fig. 6 consists of, first, a top view of the long center, and second, a sectional view of the same; also showing one-halfof the horizontal tube with one of its apertures for the admission of cold air. It is to be noted that in the section shown in this giu'e the long center is placed in the opposite direction from what itis shown in Fig. 1. Fig. 7 consists of a top and sectional views of a short center.

The objects of my improvements are: 1st, to prevent the rapid burning out of the top of the stove and back-plate of the fire-chamber; and 2d, to produce a more free combustion in the rear of the fire-chamber.

The stove shown in the drawing, and in connection with which my improvements above referred to are illustrated, is shown and described in the drawings and specification accompanying Letters Patent of the United States granted to me on the 29th day of September, 1868, and numbered 82,688, so that the description herein will be limited to what is now new and not shown in said patent, reference being here made to said patent for a more full description of the remaining devices.

A, is a cold-air duct for supplying cold air to the chambers D in the long and short centers.

This duct, in order to produce a free circulation of air, must have its mouths or openings for the ingress of cold air below the chambers D, and the whole of said vduct ought to be, in order to produce the best results, below the path of the llame traveling from the lire-chamber. By being placed immediately below the path of the flame so that the duct throughout its length will be in contact with the passing ame, the tendency to a vacuum within it, created by the great heat to Which it is subject, will create a very rapid current of air through the chambers with which it is connected, but even if placed at a lower point in the stove the tubes A D', which will pass through the current of flame in connecting the duct with the chambers D, will create a current sufficiently strong Ato prevent the plates from becoming so hot as to be in danger of warping. But it is not essential that it have a horizontal position, `or thatit be located in the precise position shown in the drawing. This duct connects with the chambers D by means of a pipe or tube, A', attached to its center, which lits neatly into another similarly-shaped tube, D', attached underneath the long center. The chambers D in the top plates have apertures B for the egress of the current of air into the room. These chambers D may also, if desired, be extended into the stationary portion of the eXtreme top of the stove. By placing the ainduct A in the position before described it is evident that when there is lire in the stove it will keep up a constant circulation of cold air through the chambers D, and that the hotter the fire the more rapid will be the circulation of the air. H is the shaking back-plate of the fire-chamber, which at the top rests throughout its length against the plate H', and at the bottom a circular bar, which is a portion of it, rests on appropriate ways extending a few niches out from either side ofthe stove. Thus the weight ofthe back rests on very small surfaces, and can, consequently, be shaken with very little friction by means ofthe handle or lever I. In practice I usually accompany each stove sold with a little lever, adapted to be fastened to the handle I, to enable the grate to be shaken more easily.

- It is known that in the use of immovable backplates the adhesion of ashes and cinders to them has been the cause of impeding free combustion in the rear of the iire'chamber and the rapid destruction ofthe lire-back by burning. The above-described improvement will remedy both ofthe inconveniences.

I am aware that chambers have been used in the top plates of cooking-stoves for the circulation oi' air, but they have not been of any practical value, because in most of such cases the heated air was not permitted to ascend, but was compelled to escape into the lire-chamber, while in none of them has there been such an arrangement of chambers that the Cold nir entered at a 2. The re-pot,11zwingits rearplateH arranged point below that from which it departed into the to slide to and fro for the purpose of cleaning it room. ofaehes and einder so as to admit of the pas- I claim as my inventionsage of air, substantially as set forth. l. The air-chambers, D in the division-plates of A. J. REDVAY. the stove-top7 provided with eductioirztpertures, B and induction-apertures A, whereby air is in Vitnesses: troduoed into said chambers from 2L point below J AMES MOORE7 the path of the izune and discharged above the Z. Z. MORRIS.

stove-top, substantially as described. 

